Experience the comforting flavors of Thailand right at home with this creamy vegetable Thai noodle soup.
Bursting with fresh vegetables, gluten-free rice noodles, and a rich coconut curry broth, it’s a nourishing, plant-based meal that’s high in fiber and packed with healthy fats.
Quick, easy, and satisfying, this soup is perfect for busy weeknights, meal prep, or anytime you crave a wholesome, flavorful bowl of warmth.
Vegetable Thai Noodle Soup
Equipment
- 1 large Dutch oven or soup pot
- 1 medium pot for noodles
- 1 Blender or Food Processor
- Measuring Cups and Spoons
- Knife and cutting board
- Spoon or spatula for stirring
Ingredients
- 1 tablespoon coconut oil
- 1 yellow onion thinly sliced
- 2 garlic cloves minced
- 1 tablespoon fresh ginger minced
- 4 tablespoons red curry paste
- 1 medium sweet potato peeled and diced into 1/2-inch cubes
- 6 cups vegetable broth
- 3 carrots sliced
- 1/2 cup snow peas halved
- 1 red bell pepper julienned
- 1 yellow bell pepper julienned
- 4 ounces brown rice noodles uncooked
- 14 ounces canned coconut milk
- 2 tablespoons fresh lime juice
- 1/3 cup fresh cilantro chopped
- Salt to taste
Instructions
- Prepare Aromatics: Place a large Dutch oven or soup pot over medium-high heat and add 1 tablespoon of coconut oil. Allow the oil to melt and warm for about 30 seconds. Add the thinly sliced yellow onion and sauté, stirring occasionally, until the onion becomes soft, translucent, and slightly fragrant, about 3–4 minutes. Add the minced garlic and fresh ginger, and continue stirring constantly for 30 seconds, just until their aromas release, being careful not to burn them.
- Incorporate Curry Paste: Add 4 tablespoons of red curry paste to the aromatics in the pot. Stir constantly, ensuring the curry paste evenly coats the onions, garlic, and ginger. Continue cooking for 2 minutes until the paste thickens slightly and becomes aromatic. This step helps deepen the flavor and ensures the curry becomes the rich foundation of the soup.
- Add Sweet Potatoes: Add the diced sweet potato to the pot and toss it with the aromatics and curry paste for 2 minutes, allowing the sweet potatoes to absorb the fragrant flavors. This helps soften the sweet potatoes slightly before simmering, ensuring they cook evenly and retain a tender texture.
- Simmer with Broth: Pour in 6 cups of vegetable broth, stirring to combine. Raise the heat slightly to bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer, cover the pot with a lid, and let the sweet potatoes cook until fork-tender, about 10–12 minutes. This step ensures the potatoes are perfectly soft and the broth becomes infused with the curry flavor.
- Cook Rice Noodles Separately: While the soup simmers, bring a medium-sized pot of water to a rolling boil. Add 4 ounces of brown rice noodles and cook according to package instructions until just tender. Drain the noodles carefully and immediately transfer them to a bowl of cold water to stop further cooking. This prevents the noodles from becoming mushy and keeps them perfectly al dente. Set aside.
- Add Remaining Vegetables: Once the sweet potatoes are tender, stir in the sliced carrots, julienned red and yellow bell peppers, and halved snow peas. Let the vegetables cook in the simmering broth for 3–4 minutes until they are just tender but still retain a slight crunch for texture. This ensures each vegetable maintains its vibrant color and distinct flavor.
- Blend Coconut Milk Mixture: Scoop approximately 1 cup of the simmering broth into a blender or food processor. Add the entire can of 14 ounces coconut milk. Blend the mixture on high speed until it becomes smooth, creamy, and no longer separates. This step enriches the soup with a velvety, luxurious texture while incorporating the coconut flavor evenly.
- Combine Soup and Coconut Mixture: Carefully pour the blended coconut milk mixture back into the soup pot. Stir gently to combine, allowing the flavors to meld together. Continue to simmer the soup over low heat for 5 minutes, giving it time to thicken slightly and become fully infused with the curry and coconut flavors.
- Finish with Fresh Ingredients: Right before serving, stir in 2 tablespoons of fresh lime juice and 1/3 cup chopped fresh cilantro. Taste the soup and season with salt as needed. The lime juice adds a bright, tangy note, while the cilantro provides a fresh, herbal finish that balances the richness of the coconut curry.
- Serve and Enjoy: Ladle the creamy Thai vegetable soup into bowls, making sure each serving has a generous portion of noodles, vegetables, and broth. Serve immediately while hot, allowing everyone to enjoy the comforting, flavorful layers of this wholesome, plant-based meal.
Notes
- Adjust the red curry paste to control heat: use less for mild, more for spicier soup.
- Keep noodles separate until serving to prevent them from becoming mushy.
- Swap vegetables based on availability or season: broccoli, bok choy, or baby corn work well.
- Use gluten-free noodles such as brown rice or quinoa noodles for a lighter or low-carb version.
- Blend a portion of the broth with coconut milk before adding back to maintain a creamy texture.
- Reheat leftovers gently with a splash of vegetable broth or coconut milk to restore creaminess.
- Garnish with fresh herbs, lime, or roasted peanuts for added flavor and presentation.
Chef’s Secrets For Perfect Soup
To achieve a rich, velvety soup, always blend a portion of the broth with coconut milk before adding it back to the pot.
This step prevents separation and ensures every spoonful is creamy.
When sautéing aromatics, never rush the process—allow the onions, garlic, and ginger to release their natural sweetness and fragrance.
For an extra depth of flavor, lightly toast the red curry paste in the pot before adding vegetables and broth.
Finally, consider garnishing with fresh herbs, a squeeze of lime, or roasted peanuts just before serving for an elevated presentation and a flavor boost.
Serving Suggestions To Impress Everyone
This Thai noodle soup is perfect as a main course or a starter.
Pair it with a light side of steamed jasmine rice or a crisp Asian-style salad for a complete meal.
Garnish with fresh cilantro, a wedge of lime, or thinly sliced green onions to add visual appeal and a fresh flavor contrast.
For added texture and protein, you can top with roasted tofu, tempeh, or even shrimp if not strictly vegan.
It’s also great for casual family dinners or elegant weeknight entertaining because it looks impressive but requires minimal effort.
Storage Tips To Keep Soup Fresh
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To prevent noodles from becoming mushy, consider storing them separately and adding them just before serving.
For longer storage, this soup freezes well—freeze the soup without noodles for up to 2 months.
When reheating, thaw overnight in the fridge and gently reheat on the stovetop over low heat, adding a splash of vegetable broth or coconut milk to restore creaminess.
Always stir well before serving to recombine the ingredients and ensure consistent flavor.
Frequently Asked Questions
1. Can I make this soup ahead of time?
Yes! You can prep the soup base a day in advance.
Store it in the fridge and cook the noodles just before serving to maintain their texture.
This makes it an excellent meal-prep friendly option for busy weeks.
2. What can I substitute for coconut milk?
If you’re avoiding coconut, unsweetened almond milk or cashew cream works as a lighter alternative.
Keep in mind the flavor will be milder, so you may want to add extra curry paste or a splash of lime juice for depth.
3. Can I add protein to this soup?
Absolutely! Plant-based proteins like tofu or tempeh blend seamlessly, or you can use cooked shrimp or chicken if you prefer.
Add them during the last few minutes of simmering so they absorb the curry flavor without overcooking.
4. How can I make the soup spicier?
Increase the amount of red curry paste or add a pinch of crushed red pepper flakes.
You can also drizzle with sriracha or chopped fresh chili when serving for an extra kick.
Adjust gradually to suit your heat preference.
5. Are the noodles necessary?
While noodles add heartiness and texture, you can omit them for a lighter, broth-based version.
For a low-carb alternative, spiralized zucchini or shirataki noodles are excellent substitutes that still soak up the flavorful broth
